The Gig Venue Guide: Koko, LonDon

Who plays there: Koko’s big on the rock and indie circuit – it’s the venue bands play when they’re too big for the clubs and not big enough for Brixton Academy. You get hip-hop here, too, plus occasional special shows from star acts – including Prince, Madonna and Red Hot Chili Peppers. Regular club nights include Club NME every Friday night and Guilty Pleasures on the last Saturday of each month. The presence of Club NME means Friday night headliners have to be on by 8pm, to give the venue time to clear before the indie drinkers come in. Cloakroom: Yes. Admission: Generally around £20, increasing for bigger names (or infrequent tourers) and diminishing for those less well-known or nearer the start of their careers. Also, be aware that Koko is an over-18s venue unless otherwise stated for specific gigs. Bar: There’s no trouble with the number of bars at Koko. What can be less easy is getting served in a timely fashion, especially at the main downstairs bar, where staff seem to divide the bar into sections: God help you if you end up standing right on the dividing line, where you could end up waiting all night. Drinks themselves are the usual cans of beer or generic wines and spirits. Cans are decanted into plastic glasses. Prices, as is the way of major London venues, are just the wrong side of reasonable. Food: No. Toilets: Plenty of them, upstairs and downstairs. Though you wouldn’t call them a treat to visit, especially at the end of the night. Disabled access: There is ramp access into the building, put in place by security when needed, with an accessible viewing area beneath the royal box at Balcony level (which is the level you enter at). Tickets are sold through normal agents, and are not marked as “accessible viewing area”, but the space is allocated. Those with accessibility needs should contact the venue on 0870 432 5527 to arrange entrance and viewing area allocation. Those needing a personal assistance should contact the venue direct – it offers a two-for-one ticket deal for personal assistants. There is an accessible toilet next to the accessible viewing area. Sound: Generally OK, with one or two warnings. Don’t get trapped underneath the balcony, unless you can position yourself near one of the suspended speakers. As is so often the case, those underneath the overhang get muddy sound. Where to stand: Well, as we’ve just explained: not underneath the overhang of the balcony. So if you’re going for the stalls, get there early enough to get further forward. Be careful if you’re standing at the sides: the emergency exit doors either side of the dancefloor are reached via a couple of steps, which are easy to overlook in the dark of a gig, and you might find yourself with a turned ankle. Upstairs, you need to get in early enough to get to the front of one of the viewing areas. A top tip that I only discovered this year, after literally decades of going to this venue: if you head to the very top viewing area, there’s a row of sofas at the front, which provide perhaps the most comfortable viewing experience in London live music. Overall: Oh, Koko. What an enigma you are. On the plus side, this is one of London’s most beautiful venues. It was built as a theatre in 1900 and for 20 or so years after the second world war was used as a BBC theatre – The Goon Show was recorded here. It became a music venue, the Music Machine, in 1970, and was one of the key punk venues, before morphing into the Camden Palace in 1982. It closed in February 2004 and was extensively and expensively restored before reopening in 2005. From the stage it looks beautiful – tier upon tier rising like a scarlet wedding cake. In the right spot, too, it’s great – down on the floor, you feel remarkably close to the band for a 1,400-capacity room. The problem lies in the number of the 1,400 who can actually get to see the stage: the front of the dancefloor can get rammed, and so you’ll find people at the back perching on the stairs to try and get some sort of sightline. Upstairs, in the balconies, only those in the front rows can see anything: rather than having a conventionally raked single balcony, or two balconies, Koko has a series of shallow, flat tiers, with bar areas hidden behind them. For a live music venue, it’s a startlingly inefficient use of space, and one that makes trying to watch bands a frustrating pastime. There’s also the fact that those upper tiers are bizarrely maze-like: it can be awfully confusing trying to find your way up and down. On the bright side, if you get to the very top, you rarely have to queue for a drink.

Westminster Abbey occupied in protest against cuts to disability care funding

Demonstrators have set up a camp in the grounds of Westminster Abbey to protest against cuts to financial support for disabled people. Members of disabled people against the cuts (Dpac) pitched tents and said they intended to occupy the green outside the doors of one of Westminster's most recognisable landmarks until 22 July. The protest is reminiscent of the occupation that sprang up at St Paul's Cathedral in 2011. The dean of Westminster is expected to negotiate with the protesters on Saturday evening, after they claimed that he initially refused their request for permission to stay. The group also sent a letter to the Archbishop of Canterbury, the Most Rev Justin Welby, urging the church not to forcibly remove them from its grounds. Around 100 protesters began the demonstration, but a heavy police presence meant their number dwindled to around 50 people. The Metropolitan police said that one person was arrested on suspicion of assaulting a police officer as protesters sought to establish a camp and officers resolved to stop them. Police stood on top of tents in a bid to prevent the demonstrators from pitching them. Some protesters in wheelchairs locked themselves to fences at the site. They were supported by Labour backbench MP John McDonnell, who said that the government's cuts to welfare were making people "desperate".

How to ... have an adventure in London

If you thought the biggest physical challenge in London was cramming yourself into a Circle Line carriage at 6pm, or trying not to get knocked off your bike by a bendy bus, then think again. The capital is about to host a daring, adrenalin-fuelled competitive event when the UK's only urban adventure race series, Rat Race, comes to town on 29-30 September. Over the past few years Edinburgh, Bristol and Manchester have all hosted Rat Races, but this will be the first in London. On day one, teams of three must complete a three-hour run around the capital's most famous sights, stopping at checkpoints along the way to complete challenges such as rock climbing, abseiling and orienteering. The second day features a 50km cycle ride, interrupted by more challenges involving boats and ropes. Three years of planning have gone into the event and though precise details remain secret until the day, the organisers say trials could involve climbing statues, wading through fountains, abseiling from landmarks and even a spot of pole-dancing or parcours, the French sport which involves moving as fast as you can, in the least energy-consuming and most direct way possible. Anyone can enter but you need to be fairly fit, and competition is stiff, with many expert athletes taking part. Entry costs £99 per person for the full two-day event, or £35 for the easier Prologue Rookie Race, and spectators can use the event village next to Tower Bridge free of charge to watch sport demonstrations.

The Heian Period

In 794, the capital was moved to Heiankyo (present-day Kyoto). Following the checkerboard pattern of Chang'an in China, the new city's streets were laid out in grid fashion. The Heian Period ushered in a new era of prosperity and peace, allowing the noble class to attain new heights in the arts and culture. New ideas and practices flowed to Japan from abroad, mainly China, and were then modified to become uniquely Japanese. Chinese characters, for example, were used to create a new Japanese writing system that allowed for the first time a blossoming of Japanese literature and poetry. Among these were The Tale of Genji, the world's first major novel, and the PillowBook, both written by women. Towards the end of the Heian Period, military clans in the provinces began clashing for power, pushing Japan into a series of civil wars and eventually the feudal era.

Mongolia Travel

hvsliin hyzgaar (1)-001 from kira on Vimeo.

hvsliin hyzgaar (1)-002 from Dungaamaa on Vimeo.
“There came into the world a blue-gray wolf whose destiny was Heaven’s will. His wife was a fallow deer. They traveled across the inland sea and when they were camped near the source of the Onon River in sight of Burkhan Khaldun their first son was born, named Batachikan.” (The Secret History of The Mongols) Eight generations after Batachikan, Yesugei was born, and Yesugei had a son named Temujin. The history of the Mongolian nation starts with Temujin, later known as Chinggis Khan, the founder of the world’s largest continental empire. Before Chinggis Khan came to power, in the land known to us as Mongolia, sporadic clans conducted on-going wars and raids over grazing areas and water sources. Chinggis Khan united these clans under one flag, and turned them into one nation, although throughout the last 800 years, many of these clans have kept their ancient ethnic identity and unique traditions. Archeological evidence shows that the area now known as Mongolia has been inhabited for over 500,000 years. Though Mongolia is known today as the land of nomads, the evidence clearly indicates that many societies were once farmers. As far as we know, the name “Mongol” was first mentioned in Chinese writings from the 9th century. The Chinese described the Mong-ko (Mongol) as “the people who follow the tails of their horses according to the growth pace of the grass and its withering”. Only in the 12th century, under the rule of Chinggis Khan, were Mongolia’s clans gathered under one flag, becoming a unified nation. Leading his fearless warriors, and implementing military strategies still studied today by armed forces all over the world, Chinggis Khan, and later his successors, formed the world’s largest continental empire. Covering the vast land mass between Korea and Hungary, the infamous Mongolian horde ruled over an empire that encompassed many countries, nations, religions and languages. Though famous for its ruthlessness towards enemies, the Mongolian Empire was known to be very tolerant towards the different beliefs of its occupied societies. It is said that at the court of the Mongol Khans, Buddhist, Muslim, Christian, Jewish, Confucian, and other religious leaders used to sit and exchange ideas with one another and the local Shamans and healers. After the decline of the empire, in the 14th century, Mongolia was ruled by the Manchu dynasty of Qing. Ironically, the Manchu never had to conquer Mongolia, as the Mongols themselves invited the Manchu to protect them from attacks initiated by western clans. The violent and repressive regime of the Manchu lasted until 1911, when Mongolia proclaimed its independence, taking advantage of the weakening power of the Qing Emperor. Upon the declaration of independence, a Mongolian government was established, under the leadership of the Bogd Khan (The God King), and by 1915 the Kyahta Treaty was signed between Russia, China and Mongolia granting Mongolia limited autonomy. By 1919 Mongolia was again under the rule of a Chinese warlord. At that time the communist revolution was taking Russia by storm. At the invitation of the Mongolian government in 1921, White Russian soldiers, running from the Communist Reds, defeated the Chinese conquerors, and took control of Mongolia while retaining the Bogd Khan as a puppet ruler. The Mongolians found the White Russians under the leadership of Baron Ungern von Sternburg (The Mad Baron) as brutal as the Chinese, and groups of Mongolian nationalists approached the advancing Bolshevik forces to help them expel the White Russians. On November 26, 1924, Mongolia became the second communist country (by driedger). This period of history is a complex one, with the Mad Baron alternately viewed as a crazed, power hungry individual or as a Mongolian nationalist, while the Bogd Khan was seen as either a spiritual leader or a drunken eccentric isolated in his palace. For the next 70 years Mongolia was a satellite country to the Soviet Union. The Mongolian government was a actually puppet government controlled by the communist party, executing orders issued by the Kremlin. Between 1930 and 1940 at least one third of the male population of Mongolia was slaughtered by order of the communist party in far-away Moscow. Religious figures, intellectuals, and anyone who might be a threat to the communist party was killed or exiled to Siberia. Lams from entire monasteries were shot and piled into mass graves, monasteries destroyed, and much of Mongolia’s cultural heritage was looted or obliterated. Images of Chinggis Khan were prohibited. The horse tail banner of his reign, which protected and embodied the spirit of the Mongolian people and which had been protected and preserved for generations, was taken away, never to be found again. On the other hand, the Soviet occupation also brought to Mongolia, with its massive resources, infrastructure for transportation, communication and civil services such as education and health in Mongolia. During communist times Mongolia attained a 97% literacy rate, one of the highest around the world, and saw drastically reduced rates of infant and child mortality. Adult health improved greatly with the introduction of education in sanitary measures, and the advent of running water and sewage systems. Many Mongolians were sent to Russian to receive educations in scientific, engineering, and medical professions. The vast herds of the Mongols were collectivized, and the nomads were given new administrative jobs in settlements designed to create a more fixed, and therefore controllable, civilized population. As the Soviet block experienced the crash of the communist ideology, Mongolia underwent a peaceful revolution and became a Democratic Republic. Mongolia held its first ever democratic elections since the time of the Great Khans on July 29th, 1990, when surprisingly the Mongolian Peoples Revolutionary Party, the former communist party, was elected. It is with much emotion that Mongolians reflect on the communist experience. The communist regime brought electricity, telephone lines, schools, hospitals, trucks and planes, sanitation, science, and many positive things to Mongolia, along with education in professions that would not have been accessible to Mongolians for perhaps several more decades. At the same time, the fierce independence and self determination of the Mongols was broken, an entire cultural heritage was stripped within the space of a generation, and the nomadic pattern of life within closely knit family clans following seasonal migration routes was destroyed. The collapse of the communist system brought two significant changes to Mongolia - the end of Russian subsidies and funding for development, and the transition to a market economy. Mongolia went into economic recession, followed by a collapse in the banking system in 1995. In the elections of 1996 the Democratic Party won, establishing the first ever democratic government. In the 2000 election the MPRP won again, and in the 2004 election the Democratic Party won very by a tight margin. The transition to a Democratic Republic has brought about relatively stable government, and peaceful transfers of power, while election results reflect a struggle between the desire for the stability and state support of the past and an equally deep desire for a free economy and liberal business policies. In recent years, Mongolia has been experiencing economic growth and increased prosperity, largely due to the inflow of foreign investment and the exploitation of mineral resources. As educated Mongolians, business people, and younger people find jobs in the cities and new industries of Mongolia, nomadic herders find it increasingly necessary to participate in the market economy and are becoming less reliant on government promises to provide services in a system where social subsidies have become meaninglessly small.

Pork-Belly Bliss

For centuries, pork belly was considered a poor man’s cut of meat, but oh, how things have changed! Today it appears on numerous fine-dining menus, but it still must shrug off its dated reputation from time to time. Fortunately, the culinary team at Bar Boulud on Manhattan’s Upper West Side has taken up the cause. Diners are likely to find pork belly in some form on the menu at all times. One of the most popular dishes that the restaurant has served is the rillons croustillants au poivre—a traditional French preparation where the meat is first brined for hours before it’s fried, topped with crushed pepper, and plated with a small frisée salad and a bit of grainy mustard. The dish is far from a poor man’s meal; rather, it’s an indulgence. Less than four miles away, at Rogue and Canon in the West Village, chef Adam Slamon embraces a similar indulgent philosophy, manifested in the form of a burger. The patty is covered in crispy pork belly and topped with onion marmalade, aged cheddar, and—in an unusual twist—peanut butter. Don’t knock it before you try it; the salty richness of the pork belly harmonizes with the sweeter notes of the peanut butter. But Slamon isn’t the only chef who’s incorporating pork belly in unusual ways. At the Herbfarm, an elegant and intimate restaurant in Woodinville, Wash., chef Chris Weber features it in dishes that creatively spotlight other seasonal ingredients. On one of the restaurant’s rotating menus, for example, Weber served a pork-belly confit paired with thin ravioli accompanied by farm egg yolks, turnips, and dill. At Boston’s No. 9 Park, the chef de cuisine Scott Jones features a crispy Berkshire pork belly paired with littleneck clams that are poached in a ramp-and-fennel nage and dressed with chorizo vinaigrette. The results are akin to a complex chemistry experiment, where the salty flavors of the clams and the pork play off each other. - See more at: http://robbreport.com/robb-vices/pork-belly-bliss?utm_source=outbrain&utm_medium=relatedlinks&utm_campaign=vices#sthash.PJ7cOf6w.dpuf

How to Fix 17 Basic Cooking Mistakes

Do you always burn the garlic or turn pasta into a gummy mess? Learn how to avoid these all-too-common cooking mistakes. Boiling Pasta in a Pot That’s Too Small Why it’s bad: For starters, if you use long noodles, they might not fit unless you break them first. But regardless of the pasta’s shape or size, it will probably end up sticky and gummy. “When you add pasta to a small amount of water, it lowers the temperature of the water substantially more than if you added it to a large amount of water, so the water will take longer to return to a boil. In the meantime, the pasta will sit at the bottom of the pot and start to clump up and become mushy unless you are vigilant about stirring,” says chef Michael Symon, the owner of five restaurants in Cleveland and an Iron Chef on the Food Network’s Iron Chef America. Also, your ratio of pasta starch to water will be too high—another cause of sticking. Do this instead: Unless you are cooking a single serving of pasta (in which case you can get away with a smaller pot), do as Italian grandmothers do: Fill a large pot (5 to 6 quarts) with water and let it come to a rapid boil. Then add 2 tablespoons of salt (don’t be shy—professional chefs say pasta water should taste as salty as the sea). Finally, add the pasta and stir it occasionally until it’s al dente.

Back to Driving Holidays

 Celtic Treasur
es 7 night Pre Booked Deluxe Self Drive Tour An opportunity to tour Ireland in luxury; staying in some of Europe's finest hotels, ranging from a stylish city centre 5 star hotel to Ireland's oldest inhabited Castle. Enjoy the luxuries of country mansions, historic castles, superb restaurants and impeccable service. Experience the pleasures of country pursuits on the extensive estates, which surround many of the hotels. Day 1: Dublin City (12km) Welcome to Dublin Airport, after meeting up with transport, you will travel into the city centre and check into your hotel. The remainder of the day can be spent exploring Dublin – trace its history from early Viking origins, through the mediaeval magnificence of St. Patrick’s Cathedral – visits to Dublinia, Guinness Storehouse, Jameson Irish Whisky Distillery, Trinity College, and much more. Suggested Hotel: Merrion Hotel or similar 5 star hotel. Day 2: Galway City & Cong, Co. Mayo (265km) Leave Dublin this morning and travel across the rich midland pastures. Why not visit Belvedere House, Gardens and Park? The magnificent early 18th century stately home of Robert Rochfort, Earl of Belvedere, stands in 160 acres of parkland on the shores of Lough Ennell. Belvedere is one of the finest of Ireland's historic houses, and together with gardens and park has been exquisitely restored. Before you cross the River Shannon, Ireland’s longest river you can visit Clonmacnoise a 6th century Christian site. Arrive into Galway, which has long traded with Spain and the Spanish influences are many in the city. Of note is Spanish Arch, a gateway in the old city walls and the Spanish Parade, where wealthy merchants and their f amilies en-joyed a stroll along the promenade. Continue on from Galway to nearby Cong and Ashford Castle your overnight hotel. Suggested Hotel: Ashford Castle, Cong, Co. Mayo Day 3: Connemara Tour (200km) Today embark on a tour of the wild & rugged Connemara region, famous for the savage beauty of its lake and mountain scenery. Irish is still widely spoken here. Why not visit the magnificent Kylemore Abbey, a beautiful mansion in a lakeside setting against a mountainous backdrop Irish Benedictine nuns, with a tradition of over 300 years run this unique Abbey set in the heart of Connemara, overlooking Pollacapul Lake. A haven of peace! Visit the magnificent Gothic Church. You can also visit Connemara National Park at Letterfrack, where the indigenous wild Connemara ponies roam freely through the rugged landscape. Suggested Hotel: Ashford Castle, Cong, Co. Mayo Day 4: County Clare (170km) Today you leave Ashford Castle & travel through Galway City and into County Clare. Why not visit Rathbaun Farm and see the animals being tended, or enjoy a traditional tea and scones break? Travel through the strange lunar landscape of the Burren region or visit the Cliffs of Moher a spectacular 5-mile long cliff, which rises almost 700 feet above sea level. You can also visit the 15th century Bunratty Castle and Folk Park, where replicas of traditional thatched cottages are arranged in a village setting, complete with village shops including the printers, the confectioners, the post office, the pub and hotel, the doctor's house and the bakers. Stop at some of the many small towns and villages that Ireland is famous for. Suggested Hotel: Dromoland Castle, Co. Clare

Irish Traveller

Cead Mile Failte - a hundred thousand welcomes Irishtravel.ca is proud to celebrate 25 years of service in 2014. Why not plan a trip to Ireland. Our knowledgeable friendly staff with over 50 years combined experience booking holidays to Ireland will be happy to assist, whatever your requirements or budget. Proudly offering over 40 different coach tours to Ireland from 5-14 days. Regardless of your holiday schedule you are bound to find an itinerary that suits including home stays, first class hotels and luxury castles. Operated by reputable companies who offer quality vacations with great value and discounts. If you are looking for independent driving holidays Irishtravel.ca offers numerous packages which offer the opportunity to experience real Irish hospitality. Bed and breakfast offers a chance to meet the natives on home soil. Castle tours offer a unique experience as well as prebooked hotels and for those looking for something with loads of character try our Manor House programme. Why not take a Golf break and play the courses where major champions - Darren Clarke, Padraig Harrington, Graeme McDowell and Rory McIlroy learned their craft. Experience the culture and cosmopolitan nature of todays Irish cities, enjoy traditional Irish music and the craic in one of Ireland's many pubs or just absorb the magnificent scenery. Irishtravel.ca can help create your memorable holiday to Ireland. Start planning and contact us today.

Turkey and Stuffing

nasandhur clip1 from nasand on Vimeo.

nasandhur clip2 from shuudnas2 on Vimeo.

Directions Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Punjabi Chicken in Thick Gravy

bairlal from bairlaluud on Vimeo.

Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color. Add the onion; cook and stir until translucent, about 5 minutes. Stir in the garlic and ginger; cook until the onions brown, about 5 minutes. Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water; cook another 5 minutes. Lay the chicken into the sauce; mix to coat the legs. Cover; reduce heat to medium-low; cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Tales Told By Travelers

A million years ago the first human to walk over a hill—and come back—told stories about what he found there. Years went by and people learned to write and draw, and they drew trip reports on cave walls and sent letters to THE SPECTATOR. Those old stories can be hard to find now, but they're still fun to read, and they tell us many things we might otherwise forget. So TravelHistory.org takes you traveling, around the world and back into the past. We present stories of romantic adventure, exploration, people in distant lands—and vacation. Maybe we said, already, that these stories are part of our history, but they've been forgotten in the decades since they were published—lost to view and inaccessible to readers—for whom they are as fascinating now as they were when they first came out. We scan and photograph old magazines and books, and we convert them to HTML and put them up on the web for you to read. We don't charge for this. Click on "Quick Example" in the left column to see just how cool it can be. Click on the illustrations to download clearer versions (bigger files! may take time!). We've put things into different categories; these are explained below. Choose one, and up will come a descriptive list of the articles and features we've got in that category. Or you can just click on one of the links in the upper right of this page, and go directly to one of our newer pieces. You'll see, immediately, how it works—web pages that are set up and laid out like the original pages in the magazine or book they came from, with the original illustrations. You can print out pages or illustrations, use them on your computer, paste them into greeting cards, or link to them. If you click on an illustration your computer will download a higher-resolution version of it. Some of the detail in these old photographs and drawings is just amazing! Check them out. [Warning! Some of these are very big and will take a long time to download through a slow modem.] We have advertisers you should visit, and a little online store were we can supply you with things you need (or at least things you want) when you're traveling—or just thinking about traveling. Quick Start Guide It's easy. Pick a category from the column on the left, and pick an article. Or click one of the links on the right. The article will open up at its first page. If there's more than one page, there will be a "NEXT PAGE" link at the bottom of the first page. If you click an illustration a higher-quality version will generally appear. Some articles have "Notes" or "Links" pages that you can read to find out more about the subject or the author. Check out our "Historic Travel Ads" category, just for fun. Shop at our online travel store, and/or visit our advertisers. We don't charge for anything on this site, so we depend on the generosity of strangers. Just for fun, we publish old travel ads, brochures, guides, maps, and other elements of travel nostalgia that will help you remember your travels—even if you've never actually been there. Let's go! Your categories are EXPLORATION, ADVENTURE, VACATION, PEOPLE AND PLACES, ROUTES AND GUIDES, HISTORIC TRAVEL ADS, and SPECIAL PROJECTS. Have a great trip!

Copycat P.F. Chang's Singapore Street Noodles

hvsliin hyzgaar (1)-001 from kira on Vimeo.

hvsliin hyzgaar (1)-002 from Dungaamaa on Vimeo.

Directions: 1 Boil rice stick noodles for 2 minutes or until just soft. 2 Rinse under hot water and drain. 3 Toss noodles with 2 tbsp oil and keep warm. 4 To prepare sauce, mix vinegar with curry powder and turmeric until blended. 5 Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. 6 Set sauce aside until needed. 7 Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through. 8 Add garlic, cabbage, tomatoes and carrots and cook for one minute more. 9 Stir in sauce mixture until everything is evenly coated. 10 Cook for 1-2 minutes more or until dish is heated through. 11 Toss noodles with chopped scallions, cilantro and sesame oil. 12 Garnish with fried shallots, if desired.

Mexican cuisine

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.

While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cookingtechniques began to be mixed, especially in colonial era convents. African and Asian influences were also introduced into the mixture during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s "intangible cultural heritage".